Semolina is a material resulting from breakage I and II and containing endosperm with less starch rate and more gluten rate, its produced in different sizes:
Coarse semolina: Mostly used to produce Basbousa and harissa and fenugreek.
Fine Semolina: some call it soft (Farkha), its used in ma'moul and the different types of sweets.
Extra fine semolina (Farkha): which is used in ma'moul, halawat al jibn and bagel, where the percentage of the starch is high and gluten is less.
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